Spaghetti Alla Carbonara is a classic Italian dish that’s creamy and comforting. It features pasta, eggs, cheese, crispy bacon, and black pepper—so simple yet so tasty!
Making this dish always feels like a little celebration for me! The creamy sauce mixes perfectly with the pasta, and I can’t resist enjoying it with a sprinkle of extra cheese on top. Yum! 🍝
Key Ingredients & Substitutions
Spaghetti: The classic choice for carbonara, but you could swap it for other pasta types like fettuccine or bucatini if you prefer. Just remember to adjust cooking times accordingly!
Guanciale or Pancetta: Guanciale is traditional for carbonara, giving it that authentic Italian flavor. If you can’t find it, pancetta works well too. For a lighter version, turkey bacon is an option, though it won’t taste the same!
Eggs: Large eggs are perfect here. If you’re worried about raw eggs, you can use pasteurized eggs to be safe. Some prefer to use just the yolks for a creamier sauce, so feel free to adjust based on your taste!
Pecorino Romano: This cheese adds a salty tang. Parmesan is a good substitute if you need a milder flavor. Just remember to adjust the quantity to taste since Parmesan is less salty.
How Do You Make a Creamy Sauce Without Scrambling the Eggs?
The key to the creamy carbonara sauce is to mix the hot pasta with the egg mixture without cooking the eggs. Here’s how to do it:
- First, turn off the heat on the skillet before adding the egg mixture. The residual heat from the pasta will cook the eggs gently.
- Make sure to toss the pasta quickly and thoroughly with the egg mixture. You want it to coat the spaghetti evenly.
- If the sauce is too thick, gradually add a bit of the reserved pasta water until you get that creamy texture.
Practice makes perfect! With a bit of care, you’ll have a deliciously creamy carbonara every time.
Spaghetti Alla Carbonara
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti
For the Sauce:
- 4 oz (115 g) guanciale or pancetta, diced
- 3 large eggs
- 1 cup (100 g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
Extras:
- Salt (for pasta water)
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes of preparation and 15 minutes of cooking, totaling around 30 minutes from start to finish. Quick and delicious—perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Boil the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti and cook it until it’s al dente, following the instructions on the package (usually about 8–10 minutes). While that cooks, let’s prepare the sauce!
2. Cook the Guanciale or Pancetta:
In a skillet over medium heat, add your diced guanciale or pancetta. Cook it for about 5–7 minutes or until it’s crispy and golden. Once done, remove it from the heat and leave the tasty fat in the pan—you’ll need it for the sauce!
3. Prepare the Egg and Cheese Mixture:
While you cook the meat, grab a mixing bowl. Whisk together the eggs, finely grated Pecorino Romano cheese, and a good amount of black pepper. This mixture will create that creamy sauce we love in carbonara. Set it aside for now.
4. Drain the Pasta:
Once the spaghetti is al dente, remember to save about 1 cup of the pasta cooking water before draining the spaghetti in a colander. This water is starchy and will help make your sauce creamy!
5. Combine the Ingredients:
Add the hot spaghetti directly into the skillet with the guanciale fat (make sure the skillet is off the heat to avoid scrambling the eggs). Quickly pour the egg and cheese mixture over the pasta, tossing everything together with vigor. The heat from the pasta will cook the eggs gently and create a lovely creamy sauce. If it’s too thick, add a little reserved pasta water at a time until you reach your desired consistency.
6. Add the Guanciale:
Now, stir in the crispy guanciale pieces that you cooked earlier. Give it a taste and adjust the seasoning with more black pepper if you like!
7. Serve and Enjoy:
Serve your Spaghetti Alla Carbonara right away, topped with extra grated Pecorino Romano and a sprinkle of fresh parsley, if desired. Dive in and enjoy this classic dish!
Enjoy your authentic Spaghetti Alla Carbonara — creamy, rich, and perfectly balanced!
Can I Use a Different Type of Pasta?
Yes, you can! While spaghetti is traditional, other pasta like fettuccine, linguine, or bucatini works well too. Just be mindful of the cooking times for each type.
What Can I Substitute for Guanciale?
If you can’t find guanciale, pancetta is an excellent substitute. For a lighter option, turkey bacon can be used, though it will give a slightly different flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove over low heat, adding a splash of water to help loosen the sauce.
Can I Make This Dish Vegetarian?
To make a vegetarian version, skip the meat and add sautéed mushrooms or roasted vegetables for flavor and texture. You can also increase the amount of cheese for added richness!
